One-Pan Chicken and Spinach Orzo
A quick, one-pan skillet meal with tender chicken, spinach, and flavorful orzo in a simple tomato broth.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 cup white onion diced finely
- 3 cloves garlic minced
- 1 cup chicken broth (I like Better Than Bouillon base)
- 3/4 cup uncooked orzo pasta
- 1 (14.5 ounce) canned diced tomatoes undrained; basil and oregano variety preferred if available
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt more to taste
- 1/4 teaspoon crushed red pepper flakes optional
- 2 cups shredded rotisserie chicken (see notes)
- 3 cups spinach leaves measured then chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion and sauté until soft, about 4–5 minutes; add the minced garlic during the last minute and cook until fragrant.
- Stir in the chicken broth, uncooked orzo, undrained canned diced tomatoes, Italian seasoning, kosher salt, and crushed red pepper flakes; bring the mixture to a boil.
- Reduce heat to a simmer, cover the skillet, and cook for 12–15 minutes, stirring occasionally, until most of the liquid is absorbed and the orzo is tender.
- Stir in the shredded rotisserie chicken and chopped spinach during the last 3 minutes of cooking until the spinach wilts and the chicken is heated through.
- Remove from heat, sprinkle with grated Parmesan, and serve immediately.
Equipment
- Large Skillet
- wooden spoon or spatula
- Measuring cups and spoons
Notes
- Use bite-size broccoli added at the start of cooking if substituting for spinach.
- Mozzarella can replace Parmesan if you prefer a milder cheese.
- Frozen spinach is acceptable but not preferred in this recipe.
- To use fresh chicken instead of rotisserie, brown 1 pound diced boneless skinless chicken breasts in 1 tablespoon olive oil for 5–6 minutes, then proceed with the recipe.